Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Vegetarian moussaka. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Vegetarian moussaka Recipe. Eggplant, zucchini, potatoes and onion are layered with tomatoes and lentils, and baked with a bechamel white sauce. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread.
You can have Vegetarian moussaka using 19 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Vegetarian moussaka
Prepare 3 cups of Boiled Pasta.
It’s 1 of Zucchini cut in sliced.
You need 3-4 of Eggplant cut in sliced.
Prepare 1-2 of Tomato cut in sliced.
Make ready of For the red sauce:.
You need 3 of Tomato.
Make ready 1 tsp of Oregano.
You need 1 tsp of Cumin Seed.
You need 1 cup of Chopped Olives/Mushroom/ or both.
Prepare 1 cup of Chopped Parsley/ Kale or Spinach.
It’s 1 tsp of Corn flour.
Take 3-4 of Green Chilli finely chopped(no or less depending on taste).
It’s 1 tsp of Olive Oil.
Make ready of For the Béchamel sauce:.
Take 5 cups of whole milk.
Make ready 1 tsp of Olive oil.
You need 3/4 cup of All purpose flour.
You need 1 cup of Parmesan cheese/ Mayonnaise.
It’s of Salt and pepper As per taste.
Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures.Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience.Roasted Vegetable Moussaka - Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce.This recipe has been updated from the archives with new photos and a how-to cooking video.
Vegetarian moussaka step by step
Baked sliced vegetable at 425 Fahrenheit till golden almost 7-10 mins.
For red sauce: can use ready pasta sauce or tomato, but here I blend 3 tomatoes with Oregano, black pepper.
Now heat 1 tsp oil, add cumin seeds, then roast olives for 3-4 mins and add tomato purée along with corn flour and chilles.
Add spinach,salt and cook mix well and cook till thick like pasta sauce.
For Bechamel Sauce: In pan take oil, add flour, salt and pepper mix well then add milk and cheese or mayo, whisk well on slow flame.
Once it cook well and pretty much thick, off the flame. In baking tray spray it with oil then add pasta,layer of baked vegetables then tomato sauce and layered with bechmel.
Again place some veggies and oregano and baked till golden brown at 425 F in oven..
Sprinkle salt on both sides of eggplant.Melt butter in a saucepan over medium heat.Gradually add milk, stirring constantly with a whisk.
Related Video A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life.This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping.It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later.Just cover the porcini with boiling water, then set aside to rehydrate.This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make an excellent dinner.
